1. Melt the sautee express cubes in a large pan over medium heat, adding onion, mushroom, and asparagus. Cook over medium (maybe even a little lower), until all veggies are golden and softened. 2. Add the minced garlic and sundried tomatoes towards the end.
** My pan needed a little moisture at one point, so I added a splash of Marsala cooking wine
3. Serve over orzo pasta noodles